Red, white, rose, green… wait, I forgot we were talking about wine.
Are you a wine person? I am slooooowly making my way into the world of wine.
There’s just so many to choose from — Cabs, Merlot, Sauvignon Blanc, Shiraz.. and all of them sound like they will be names of children in 2020.
Anywho, when Deadbolt Winery contacted me about doing a review of their wine duo, I said botttttoooms upppppp. I immediately ran out and ordered fancy cheese, hired a harpist and made an elaborate Italian dinner for my family. I was convinced we’d now be wine people.
But when I got my Deadbolt wine, I realized that Deadbolt isn’t your average ‘fancy shmancy’ wine. Actually, they’re all about breaking the rules which is kinda sorta my motto on life.
After trashing the cheese, inhaling the spaghetti (I kept the harpist–cause that’s freakin’ classy), I decided to get to drinking. I started on the white which I tend to choose over reds (I’m a sucker for sweet drinks). It was really juicy and sweet and tasted like tart grannysmith apples. I’d imagine it’d taste good with chicken or fish, pasta or chocolate cake, Chinese food or crackers, because who really cares what you drink wine with? Not I.
Next, I broke into the red. This is described as a full-bodied, juicy red with five different varieties of grapes: Cab, Merlot, Zinfandel, Petite Syrah and (grown-up) Syrah. The color of a dark plum juice, it has bright notes of berry, cherry, and plum with a spicy hint–almost like a mocha undertone. It has a very pleasant aftertaste and a good viscosity overall.
(In Hayley terms: it was just plain good!)
And it would make a KILLLLLLERRRRRR sangria. Juuuuust sayin’.
I knew I wanted to create something rule-breaking and scrumptious with this equally badass wine, so immediately my mind flocked to chocolate–dark chocolate. Dark chocolate is the sinful, mature older cousin of regular milk and I wanted to elevate these brownies to a more adventurous, sumptuous flavor that milk chocolate can’t offer.
Entrez-vous, s’il vous plait: The Dark Chocolate Red Wine Brownie. It’s seductive. Decadent. Rich. Adventurous. (And apparently, it sounds like a person… but I promise, no body parts were used).
And you should probably make it asap, because it is easily one of the better brownies I’ve ever eaten!
*recipe adapted from What’s Gaby Cooking
- ¼ cup Deadbolt Red Wine
- 1 & ½ cups dark chocolate chips, divided
- 1 stick butter
- 2 eggs
- ¾ cup white sugar
- 1 tsp vanilla
- ¼ (heaping) cup dark cocoa powder
- ½ cup all-purpose flour
- Pinch salt
- Raspberries
- Preheat your oven to 350 degrees F. Line an 8x8 pan with foil extending the sides of the foil over the edges of the pan; mist lightly with cooking spray and set aside.
- In a large saucepan over low heat, melt together the butter and ONE cup of the dark chocolate chips, stirring occasionally to prevent scorching, until smooth. Remove the pan from the heat and whisk in the red wine. Let the mixture sit for a minute.
- Whisk in the eggs to combine, followed by the sugar and vanilla. Lastly, add the cocoa powder, flour and pinch of salt.
- Pour the mixture evenly into the prepared pan; sprinkle the top with the remaining dark chocolate chips. Bake for approx. 25-30 minutes or until the center appears set and a toothpick inserted near the center comes out mostly clean; cool completely.
- Cut into squares and serve! Top with whipped cream, raspberries, or vanilla ice cream and chocolate sauce. Or to create the "sundae" in the pictures, crumble the brownies in a small dish and top with fudge, raspberries and a little Deadbolt Red Wine!
I really wanted to accentuate the plump, juicy berry undertones in the wine, so I loved the addition of raspberries on top of my brownies. If you like that berry punch also, consider stirring some fresh raspberries or blackberries into the batter for a sweet and tart punch of flavor! Or for my boozy sundaes, top with vanilla bean ice cream to make it extra extravagent.
Want to connect with Deadbolt? Be sure to follow them on Twitter & connect on Facebook! You can order Deadbolt wine HERE. And you should make these brownies NOW.
Happy Saturday!
xo, Hayley
In the interest of full disclosure I was generously compensated with two bottles of Deadbolt Wine to review. All opinions are 100% my own and I was not otherwise compensated for this product review.
Tieghan says
Boozy brownies? Those are just too fun! Plus, I love dark chocolate! These guys look great!
tanya says
I am basically a beer drinker. I want to like wine, it seems so sophisticated, but I don’t enough about them. I am learning. Perhaps these brownies will help me figure it all out?
Dorothy @ Crazy for Crust says
Wine…..my favorite thing! I love that you put it in brownies. Um, super delish!
Stephanie @ Eat. Drink. Love. says
Wine and dark chocolate. Can I have like, 10?
Ashley @ Kitchen Meets Girl says
Chocolate and wine…my two fave things wrapped up in one. Send me a batch, please???
Jennifer @ Not Your Momma's Cookie says
I’ve always wanted to be a wine lover. Someone who swirls their glass perfectly and says things like “full-bodied.” I just can’t do it though – it’s just not for me!
But, I still cook with it and these brownies sound delish! 🙂
Lindsay @ Life, Love and Sugar says
So many things to love! Those brownies are genius, I love their wine label/logo and I too love sweet wines! Pass the moscato please! 🙂
Sarah @ Miss Candiquik says
These….look….amazing! And I am constantly reminded of how you crack me up! Thanks for sharing 🙂
Erin @ The Spiffy Cookie says
What an awesome way to use wine! Maybe even with a side of wine in a glass 😉
Jess @ On Sugar Mountain says
WINE IN MY BROWNIES?! Sorry for the caps lock but…
WINE IN MY BROWNIES?! See, there I go again. I just love the idea of wine in my brownies besides “with” my brownies. 😉
Heather @ French Press says
wine and brownies – my two most favorite things in one. You are a GODDESS
Kayle (The Cooking Actress) says
Such pretty, classy (but rockin’) brownies we’ve got heeere!
tash @ the velvet moon baker says
Wine in a brownie? Yes please, one way of making the exceptionally more interesting
Lex H. says
I can’t wait to try this, but Deadbolt wine isn’t offered in my area; mind if I ask specifically what type of red wine you used (cabernet sauvignon, merlot, etc.) so I can find a suitable substitute?
Contrary Mary says
She said it was Deadbolts blend of 5 types of wines. Petite syrah, syrah, merlot, zinfandel, and cabernet. So I would guess almost any red wine blend would actually suffice.
thedomesticrebel says
Correct!
Jen C says
I’ve got these in the oven now, can’t wait to taste the finished treat! Made with ChocolatRouge Dark Red and substituted coconut oil, coconut sugar & coconut flour for the butter, white sugar & flour. Will update on the results 🙂 Thanks for sharing this great recipe!!
Blair says
My best friend from College came to visit me this weekend. We made these and paired it with homemade red wine ice cream…. It was out of this world!
Lindsay A. says
Oh my gawd… This is my new guilty pleasure! Made a couple changes… semi sweet chips -it’s what I had in the house, and I didn’t add the last 1/2c either. Also baked for an extra 5 min at 375 (I may have used a smidge more wine, lol) so chocolatey and cake-like… mmhhmmmmm
discountsau says
I can’t wait to try this, but Deadbolt wine isn’t offered in my area
thedomesticrebel says
Hi there, this was a sponsored post from long ago, but any red wine should work!